I haven't posted much this summer.
That's partly because I haven't cooked much this summer.
The big kids both have jobs that take them through the dinner hour most nights.
Bob works until dinner time then wants to go for a bike ride.
That leaves me and the Bonus Baby.
I hate to say it, but I don't really feel like firing up the grill for the two of us.
We might graze leftovers.
(Leftovers from what? you ask. She never cooks anything!)
Or get some sushi then head for the ice cream stand.
Sometimes I'll text the various family members to see if they might be home for dinner.
If I get a consensus, I'll take the plunge and go grocery shopping for something other than milk and Go Lean Crunch.
Like tonight.
Dinner seemed like a go.
I visited the new
Bow Street Market in Freeport (it's
awesome) and picked up some bistro steaks and corn. Got the steaks in a little marinade, made a salad.
And picked out a corn recipe I've been wanting to try from
The Maine Summers Cookbook
by Linda Greenlaw and Martha Greenlaw (her mom).
I've been paging through this book for a couple of weeks and the grilled corn idea caught my attention. With jalapeno citrus butter. Oh yes.
Then I get the news that the two men in the family
have other plans.
Involving
football.
They will not be dining at home.
Sigh.
The steaks can wait until tomorrow night, but I want that corn now.
So yes, I lit the grill solely for the corn. That's how badly I want it.
And the Bonus Baby and I ate grilled corn for dinner.
It was perfection. The butter mixture gave it a sweet/tangy flavor, that when mixed with the charred kernels, was irresistible.
Who needs steak?
I have a copy of this fabulous cookbook to giveaway. It contains lots of fresh summer ideas and Maine classics. Clams, lobster, blueberries and potatoes are highlighted and given the royal treatment. Loads of beautiful photos of the Maine coast too.
To win
The Maine Summers Cookbook, please leave a comment. Mention one thing you still hope to do before summer ends.
Me, I just want to cook a meal and have my whole family present to enjoy it.
Grilled Corn with Jalapeno Citrus Butter
adapted rom The Maine Summers Cookbook
4 Tbsps. unsalted butter
2 Tbsps. orange juice concentrate
juice of one lime
1 tsp. grated lime zest
1 Tbsp. molasses
1/4 cup fresh cilantro, finely chopped
1-2 Tbsp. jalapeno pepper, seeded and minced
6 ears of fresh corn, shucked
coarse salt and pepper to taste
Prepare a gas or charcoal grill to medium high heat. Clean and oil the rack.
Melt the butter in a small heavy saucepan over medium heat. Stir the orange juice concentrate, lime juice, zest and molasses into melted butter. Remove from heat and stir in cilantro and jalapeno. Stir until well combined. Add salt and pepper.
Place the corn directly on the oiled grill rack and cook, turning occasionally, until charred spots appear. Brush the corn generously with butter mixture. Cover the grill and cook 2-3 minutes more. Remove corn to platter and brush with more citrus butter. Serve immediately, passing additional salt.
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